Fresh Fig & Heirloom Tomato Salad Recipe

Ingredients:

• 3 cups fresh arugula, friseé, watercress, or a combination
• 2 late summer heirloom tomatoes, yellow and red preferred, sliced or quartered, depending on size
• 4 fresh ripe figs, quartered or halved
• 3 Tbsp Metropolitan Market Extra Virgin Olive Oil
• 2 Tbsp Metropolitan Market Balsamic Vinegar
• Coarse salt, such as kosher
• Pepper
• 1/4 cup toasted pine nuts or Marcona almonds
• 1/2 cup crumbled blue cheese or other assertive cheese, optional
• Small basil or mint leaves

Directions:

1. Scatter greens on a platter. Top with tomatoes and figs.
2. Drizzle with olive oil and balsamic vinegar. Sprinkle with salt and pepper and top with nuts, cheese, and basil or mint.
3. Variations:
4. Panzanella: Add torn pieces of artisan bread, tossed with garlic-oil and salt and lightly toasted.
5. Mediterranean Fig Salad: Use pomegranate molasses instead of balsamic vinegar, and choose feta for the cheese.